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Nectarine frosé recipe

0 ratings

Nothing screams of summer like this sweet, refreshing frosé. Boasting juicy nectarines, which are at their best from May to September, this vegan, dairy-free and gluten-free dessert is perfect for when the heat is on. If you can’t get nectarines, you can always substitute with peaches. See method

Serves 6-8
35 mins to prepare and 5-10 mins to cook, plus overnight chilling
188 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

75cl bottle rosé wine
100g caster sugar
250g (8 3/4oz) nectarines, stoned and roughly chopped, plus wedges to serve
½ tsp vanilla extract
5 ice cubes

Each serving contains

Energy
790kj
188kcal 9%
Fat
0g 0%
Saturates
0g 0%
Sugars
26g 29%
Salt
0g 0%

of the reference intake
Carbohydrate 25.9g Protein 1g Fibre 0g

Method

Pour the wine into a large, shallow tin or freezerproof container and freeze overnight – it won’t freeze solid.
Meanwhile, put the sugar and chopped nectarines in a saucepan with the vanilla extract and 100ml (3 1/2fl oz) water. Cook over a gentle heat for 5-10 minutes, until the sugar has dissolved and the nectarines are soft, translucent and juicy. Cool, then chill in the fridge overnight.
When ready to serve, put the frozen wine and chilled nectarines and syrup in a blender with the ice and blitz until smooth. Pour into dessert glasses and garnish with a nectarine wedge in each. Serve immediately.

Freezing and defrosting guidelines

Freeze the frosé only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Fruity summer dessert recipes